Aubergine Stew

Slices of lamb with fried aubergine in a tomato sauce and a hint of saffron.

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   Peel the aubergines and cut into 50mm(1/4inch)thick slices.Spread them out,sprinkle with salt and leave for half an hour.Fry in a generous amount of oil until golden brown.Leave to drain.Trim the meat of all fat,cut into 5cm(2 inch),wash and leave to soak in fresh water for afew minutes.Slice the onions and fry briskly in oil until golden brown.Add the saffron,Salt and pepper,then the drained meat and stirfry until well browned.
   Stir in the tomato paste,the skinned and finely chopped tomatoes,the sour grapes and lemon juice with some water to cover.
   Put on lid and simmer gently for 30 minutes.Add the drained aubergines and a little more water,cover and simmer for further 30 minutes or until the meat is tender and the sauce well blended, serve in awarmed vegetables dish,arranging the aubergine silce round the dish and heaping the meat and tomato sauce up in the middle.Serve with white rice.